Summer Pudding

Cooking Instructions:
Place sugar, fruit and vanilla extract in a saucepan and simmer until the sugar is dissolved. Remove from the heat.
Line a one and a half pound (1.36kg) pudding bowl with the brioche leaving no gaps.
Spoon in the fruit mixture and cover with the rest of the bread. Place a saucer on top, weight down and chill overnight.
When ready turn the pudding out and serve with ice cream.